Here’s a rich, moist, and easy Peanut Butter Loaf Cake recipe — perfect with coffee or as an afternoon treat. 🥜🍰
🥜 Peanut Butter Loaf Cake
🛒 Ingredients (1 standard 9×5-inch loaf)
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup creamy peanut butter
- ¾ cup sugar
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
🥣 Instructions
1️⃣ Prep
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5 loaf pan.
2️⃣ Mix Dry Ingredients
- In a bowl, whisk flour, baking powder, baking soda, and salt.
3️⃣ Cream Butter & Peanut Butter
- Beat butter, peanut butter, and sugar until light and fluffy (2–3 minutes).
4️⃣ Add Eggs & Vanilla
- Add eggs one at a time, beating well after each.
- Mix in vanilla extract.
5️⃣ Combine
- Add dry ingredients in batches, alternating with milk.
- Mix just until combined (don’t overmix).
6️⃣ Bake
- Pour batter into loaf pan and smooth top.
- Bake 50–60 minutes, or until a toothpick comes out clean.
7️⃣ Cool
- Let cool 10–15 minutes in pan.
- Remove and cool completely on a rack.
🍫 Optional Add-Ins
- ½ cup chocolate chips
- Swirl in 2 tbsp jam (PB&J loaf!)
- Add chopped peanuts for crunch
- Drizzle with melted chocolate on top
🌟 Tips for Best Results
✔ Use room temperature ingredients
✔ Don’t overbake — peanut butter cakes dry out quickly
✔ Natural peanut butter works, but stir well before using
🧊 Storage
- Room temp (airtight): 3 days
- Refrigerate: 5–6 days
- Freeze: Up to 2 months
If you’d like, I can also give you a super moist bakery-style peanut butter loaf with sour cream that’s extra soft and rich.
